Back arrow Recipe details
search icon
Snacks & Appetizers
share icon Share

Chocolate Hazelnut Butter

time icon

25min

servings icon

16 servings

0

1 Reviews
cook this dish Cook this dish

This homemade chocolate hazelnut butter is a luxurious spread that combines rich, toasted hazelnuts with deep chocolate flavor. Smoother and fresher than store-bought versions, this spread has a perfect balance of sweetness and nuttiness. Enjoy this decadent treat on toast, stirred into oatmeal, or simply eaten by the spoonful.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
3 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Nuts

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat your oven to 350°F (175°C).

2
Prepare the hazelnuts

Spread the hazelnuts in a single layer on a baking sheet.

3
Roast the hazelnuts

Place the baking sheet in the preheated oven. Roast for 10-12 minutes until fragrant and skins begin to crack.

4
Remove the skins

Transfer hot hazelnuts to a clean kitchen towel. Fold the towel over the nuts and rub vigorously to remove skins.

5
Cool the hazelnuts

Allow the hazelnuts to cool for 5 minutes.

6
Melt the chocolate

Break the chocolate into small pieces. Melt in a microwave-safe bowl in 30-second intervals, stirring between each interval.

7
Process the hazelnuts

Place the skinned hazelnuts in a food processor. Process for 5-7 minutes, stopping to scrape down the sides as needed. Continue until the nuts release their oils and form a smooth butter.

8
Add the melted chocolate

Pour the melted chocolate into the food processor with the hazelnut butter. Process for 1 minute until well combined.

9
Add remaining ingredients

Add all remaining ingredients to the food processor.

10
Final processing

Process for 2-3 more minutes until completely smooth and creamy. Scrape down the sides as needed.

11
Check consistency

If the mixture is too thick, add 1 teaspoon of coconut oil at a time. Process until desired consistency is reached.

12
Transfer to storage

Transfer the chocolate hazelnut butter to an airtight glass jar. Allow to cool completely before sealing.

13
Storage

Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. If refrigerated, let sit at room temperature for 15 minutes before using.

Ratings
0
Comments (0)
Recipe image